May 8, 2013

AHI TUNA

Ahi Shoyu PokeClick on photo to view larger

In Hawaii, yellow fin tuna is called ahi tuna. It is among the larger tuna species, reaching weights of over 400 pounds, but is significantly smaller than the Atlantic and Pacific bluefin tunas, which can reach over 1,000 pounds. Most of the ahi that is caught is canned, but the sashimi marketplace demands high-quality ahi. This market is primarily supplied by industrial tuna longline vessels. In Hawaii, Tahiti, and other Pacific islands, small boat fishers supply local and in some cases foreign markets with fresh ahi. Sport fishing for ahi is very popular in Hawaii. Pound for pound, ahi is the fastest and strongest of all big game tunas, and is also highly prized for its culinary qualities.

Ahi can be cooked in a variety of ways, seared, baked or poached, but in Hawaii it is mostly eaten raw in sushi or poke. It is low in fat, but high in protein. Ahi has got to be one of my favorite foods.

Ahi recipes:

Ahi Shoyu PokePoke has to be the most popular way to eat ahi tuna in this state. There are many different varieties of poke depending on who is making it. This dish is so popular that there is a poke festival held every year, here in Hawaii, competing for the best poke recipe thanks to Chef Sam Choy. Poke is considered to be "Hawaiian Sole Food".

Procedure:
In a large bowl, combine all the ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving.

Carpaccio of Ahi TunaCarpaccio is an Italian appetizer made of raw meat (such as beef sirloin, veal, venison, salmon or tuna), thinly sliced or pounded thin. Naturally with all of the tuna in Hawaiian waters, why not use it. Carpaccio preparations are varied, but the thin meat is usually served on a bed of arugula. Here we make an arugula vinaigrette to flavor and decorate this beautiful dish, along with a few Japanese seasonings.

Procedure:
Bring a pot of salted water to a boil. Add 1/2 cup of the frozen edamame and simmer for five minutes. Drain the edamame, let it cool, and shell. This step can be done a day ahead of time, just refrigerate the edamame until needed

Place a bowl of ice water near the stove. Blanch the arugula leaves in boiling water for just a few seconds. Drain and shock the arugula in the ice water. Squeeze out excess water and chop the arugula into small pieces. Place chopped arugula in a blender. With the motor running, slowly add 1/2 cup olive oil, puree until smooth. Scrape the puree into a bowl and stir in the rice wine vinegar (making it as acidic as you like) and salt to taste. Place in a plastic squeeze bottle with a small tip. This step can be done a day ahead of time, just refrigerate the vinaigrette until needed.

An hour or so before serving this dish, prepare the tuna. Going against the grain, slice the tuna into 4 pieces. You can also have your fishmonger do this for you. After folding one of the pieces of parchment in half, use 1 teaspoon of the olive oil to lightly oil the inside. Place one of the pieces tuna in the center of one half of the parchment. Re-fold the parchment and pound tuna with a mallet or the underside of a heavy saucepan until it is paper-thin. Repeat with remaining pieces of tuna. Store tuna in refrigerator.

Open the parchment packages of tuna and invert a piece of tuna on a chilled salad plate with the parchment paper on top. Carefully peel away the parchment, leaving the tuna on the plate. Repeat with remaining pieces of tuna on separate plates.

Drizzle the tuna with 1 teaspoon virgin olive oil, sea salt, and 1/2 teaspoon furikake. Place five small dots of the arugula vinaigrette around the perimeter of the fish. Repeat with each serving of tuna.

Toss 1/2 cup of the shelled edamame with more arugula vinaigrette and place a small mound atop the center of each tuna. Garnish with a lime wedge and serve. Makes 4 servings.

Seared Ahi Sashimi with

Black & White Sesame SeedsOn Moloka'i, ahi tuna is common in our small grocery stores. The price varies depending on which part of the tuna you buy. The best part is called the "block", or sashimi grade. This cut is incredibly tender, and is the cut that sushi bars use. Although I don't usually cook tuna unless it is for a Tuna Salad Niçoise, the quick searing in this recipe actually helps to adhere the sesame seeds to the meat without drying it out.

Mix both sesame seeds and the salt in a plate big enough to fit the tuna block. Coat the entire outside of the tuna by pressing it into the sesame seeds until the block is completely covered.

In a pan, add enough oil to just coat the bottom of the pan and preheat the pan to medium-high heat. Sear the tuna block for about 45 seconds, but no more than 1 minute, on each side.

With a sharp knife, slice the tuna block up into 1/4 inch pieces and serve on a bed of dressed watercress. Serve Tamari sauce in a small bowl, with a dab of wasabi paste, and sweet pickled ginger on the side. Makes 2 beautiful appetizer servings.

Spicy Tuna Avocado Hand Roll

Temaki ("hand roll") is a large cone-shaped piece of nori (a dried edible sheet of algae) on the outside and the ingredients spilling out the wide end. It is typically about 4 inches long, and is eaten with your fingers. Hand rolls can be filled with a variety of ingredients depending on what you want in them. Mixing spicy tuna with avocado makes a delicious combination.Sushi rice ingredients:
1 cup short grain white rice
2 tablespoon seasoned rice vinegar
1/2 tablespoon sugar
1 teaspoon salt

Procedure:
To make sushi rice, use short grain rice which gets slightly sticky when it is cooked. Long grain rice wont work for sushi because it has less starch and doesn't stick together. Add 1 cup of short grain rice to a pot with 2 cups of water. Bring to a boil, cover and reduce heat and simmer on low heat for 20 minutes. Let rest covered for 5 minutes, then stir to fluff up the rice. Combine 2 tablespoons of seasoned rice vinegar, 1/2 tablespoon sugar and 1 teaspoon salt. Pour this over the rice and mix together well. Let sit uncovered until cool, about 1 hour.

Stir the tuna, spicy mayonnaise, green onions, lemon juice, soy sauce and sesame oil in a small bowl to blend. Place one nori sheet in a dry hand. Wet the other hand and pick up a small handful of cold sushi rice (about a generous 1/3 cup) and spread the rice evenly over the left half of the nori. Using moistened hands will help prevent the rice from sticking to your fingers.

With a finger, spread a thin line of wasabi evenly down the center of the rice. Mound a fourth of the tuna mixture down the center of the rice. Top with 1 avocado slice and a fourth of the cucumbers. Beginning with the covered side, roll the nori around the filling at a slight angle to achieve a conical shape. Repeat with the remaining nori, rice, tuna mixture, avocado and cucumbers to make 4 rolls total. Makes 4 handrolls.

Procedure:
Cut sashimi grade ahi tuna into 1/4 inch diced squares and set aside. In a bowl, mix together wasabi paste, mayonnaise, Sriracha hot sauce, and sesame oil until blended. Mix in the minced sweet pickled ginger finely chopped green onions, and Tamari sauce. Finally, gently mix in the ahi tuna. Taste the tatare and adjust the seasoning if necessary. To serve, put one tablespoon of tuna tartare on top each cracker and top it off with a cilantro leaf. Another topping idea would be to use the raw yolk of a quail egg.

Tahitian Poisson CruWhen you get that craving for poisson cru, you don't have to go all the way to Tahiti, try this recipe, it's easy, authentic, and delicious.

Procedure:
Place cut tuna in a large, non-reactive bowl. Sprinkle a pinch of salt over the tuna. Pour over the lime juice, give it a gentle stir, and allow it to marinate 5-10 minutes. Add vegetables and chilies, season with pepper and pour over coconut milk. Gently fold mixture. Taste and correct seasonings, then cover and chill. Garnish with green onion and serve. Variations: Add grated or shaved carrots, diced or shaved red onion or sweet onion, a little minced garlic and/or a pinch of sugar. Makes 6 servings.

Moloka'i Baked Ahi

This recipe can be used with almost any large fish from Moloka'i waters, and is a potluck favorite at luaus here on island.

Procedure:
Put the olives, capers, garlic, anchovies, red pepper flakes and 2 tablespoons olive oil in a food processor. Pulse just until coarsely mixed. Transfer to a bowl, cover and set aside.

Bring a large pot of salted water to the boil. Add the linguini and cook until al dente, about 6 to 8 minutes. Pour through a colander to drain.

While the spaghetti is cooking, heat the remaining 2 tablespoons olive oil in a large pot until it shimmers. Add the olive-caper mixture and the tuna. Sauté for 2 to 3 minutes, until tuna just begins to lose its pink color.

Add the tomato sauce to the tuna and cooked until heated through. Add the spaghetti and toss to coat with the sauce. Divide among warm pasta bowls and garnish with the chopped herbs and cheese before serving. Makes 4 servings.

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GUIDELINES FOR COOKING SAFELY

Danger Zone:

Raw food and cooked food may not be safe after sitting out at room temperature for more than 2 hours. Bacteria grow in the "danger zone" between 40˚F and 140˚F. To avoid food poisoning, follow the "two hour rule": toss perishable foods left out for more than 2 hours. And if left out in a room or outdoors where the temperature is 90˚ or hotter, food should be discarded after just 1 hour.

Safe Cooking Temperatures:

Use a food/meat thermometer to measure the internal temperature of cooked foods

CHEF

First of all, thanks for visiting Tasting Hawaii, my way of introducing you to the multi-ethnic cuisine found on these tropical Hawaiian islands.

I'm a retired chef, cookbook author, food blogger, photographer, and resident for the past 14 years on the Hawaiian island Moloka'i.

Moloka'i is small and rural, with a population decline over the past decade to only 7,345 according to the latest census reports. The island is tucked away between Oahu and Maui. It's special because the people living here are mostly Hawaiian. They love the old ways of aloha, where family comes first, helping your neighbor is important, and growth and tourism is not in their vocabulary. Unfortunately due to the lack of growth and tourism on Moloka'i, jobs are scarce, leading to the highest unemployment of any island in the state.

In ancient times, it was the task of the men to prepare the food, and men and women ate meals separately. Hawaiians have always loved to cook, and so do I. I've been fooling around in the kitchen for more than 50 years.

One day after 35 years in the advertising business I said, enough is enough. I decided to make a big change and go back to school... cooking school. Soon after I graduated from the California Culinary Academy in San Francisco, California, with an Associate of Occupational Studies in Le Cordon Bleu, Culinary Arts Degree.

Many of you will say, well so what, or why did you leave an award winning career? The truth is that I wanted to find out if getting a culinary degree at my age was worth it... it was. I love living and cooking, especially in Hawaii. I hope you find a recipe on this blog that will become a family favorite, and that you will learn a little about Tasting Hawaii and cooking with Aloha.

Chef James Temple

CHEF JAMES TEMPLE'S COOKBOOKS

My cookbooks are only available for purchase here on the Hawaiian island of Molokai.

"COOKING ON MOLOKA'I"

Click on image to view larger. Cooking in Hawaii is like a painter's pallet, a fusion of flavors from many nationalities, a tropical melting pot that is unique to the culinary world. This 170 page cookbook has over 120 local recipes like: Fried Honey Sesame Shrimp, Chicken Adobo in Coconut Milk, Spicy Thai Beef Salad. and Tahitian Lime Pie. These recipes are some of the best 'grindz' enjoyed on Moloka'i and the Hawaiian islands.

"TROPICAL COOKING"

Click on image to view larger. Did you know that there are over 45,000 tropical islands around the world. This 170 page cookbook has a collection of over 120 tropical island recipes. Recipes like: "Banana Crumble Muffins", "Aruban Citrus Chicken", "Pineapple Rum Cake", "Lime-Garlic Pork Roast", "Black Bean, Heart of Palm, and Corn Salad", "Coconut Crab Cakes with Avocado Mango Salsa", "Coconut Shrimp Hush-puppies", or "Tropical Island Gazpacho", just to name a few.

"AMBROSIA"

Click on image to view larger. In Greek mythology, Ambrosia was the food of the Gods, an elixir of life. Today, Ambrosia is still a word that stands for the best of food, food that is good enough to be eaten by the Greek Gods. This 170 page cookbook has over 120 recipes like: "Roasted Beet Bruschetta", "Cream of Artichoke Soup", Celery Root Salad with Capers and Lemon", "Roast Pork with Dried Fruit", "Shirred Eggs with Lobster", and "Plum Crumble". This is a culinary oasis that will bring fine dining to your world and romance to your plate, whether you are a deity or not.

JAMES TEMPLE'S FINE ART AMERICA WEBSITE, CLICK ON IMAGE BELOW

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CREATIONS BY KIMBERLY

Creations by Kimberly, specializing in wholesale custom pillow cases, placemats, aprons, tote bags, etc., all in beautiful tropical fabrics. Kimberly's products are sold in retail outlets on most of Hawaii's islands. Click on the logo above to visit her website and see her products.

KONA COLD LOBSTERS

Looking for a source for FRESH lobster, dungeness crab, abalone, oysters, clams, etc. grown right here in Hawaii and sent to your home via FedX overnight delivery? Click logo above for more info.

KUMU FARMS

Kumu Farms is the most diverse working farm on Moloka'i. They have been selling their organic products for almost 30 years, and is Molokai's source for fresh and healthy produce, gourmet farm products and selected nursery plants. The Farm is especially well known for its delicious GMO free strawberry-sunrise papayas. They are the Mainland's biggest supplier of this organic fruit, harvesting 20,000 pounds weekly. Kumu Farms is open to the public Tuesday through Friday, from 9:00 a.m. to 4:00 p.m. They are located 5 minutes from the Moloka'i Airport. Heading west on Maunaloa Highway, continue 1 mile and turn left on Hua Ai Road. Kumu Farms is 1 mile down on the right. For more information call 808-351-3326, or click on photo above.

BARKING DEER FARM

A small farm located near Mahana Gardens here on Moloka'i, dedicated to growing and selling a wide variety of organic vegetables to restaurants and to the public. Barking Deer Farm also has a variety of artisan products for sale, that are handcrafted in small batches to ensure the greatest quality. Contact owner Jamie Ronzello for current crops and products available. Call: 808-658-9935, or click on the image above to link to their website.

MOLOKA'I LIVESTOCK COOPERATIVE

Since 2006, the Moloka'i Livestock Cooperative has been processing grass-fed, hormone-free beef for member farmers on Moloka'i. It is located at 3367 Mauna Loa Highway, in Ho'olehua, on the way to the west end of the island, just before the airport on the left side. They are open to the public Monday through Friday from 7 a.m. to 3 p.m. For more information, call 567-6994. In addition to grass fed beef, MLC also processes other meats like wild axis deer (hunted under USDA protocols), sheep, and pastured pigs. One warning, be sure and call first to make sure they have what you want.